Italian penicillin soup is one of those recipes that feels like a warm hug in a bowl. It’s a simple, golden-colored Italian soup made with rich broth, tiny pasta or rice, eggs, cheese, and herbs. It’s smooth, comforting, and deeply nourishing, exactly the kind of soup you crave when you’re tired, under the weather, or just in need of something soothing.
Despite its playful name, this soup doesn’t contain medicine. Instead, it earns the nickname “penicillin” because Italians have long believed in the healing power of homemade broth and eggs. One spoonful and you understand why.
Table of Contents
Why This Soup Is Called “Penicillin“
Ever notice how certain foods instantly make you feel better? Italian penicillin soup got its name because it’s traditionally served when someone has a cold, flu, or low energy. Hot broth, protein-rich eggs, and salty cheese combine into something that feels restorative, almost medicinal.
It’s like the Italian grandmother version of chicken soup, simple ingredients, powerful comfort, and decades of trust behind it.
The Italian Roots of Comfort Soups
Italian cuisine is famous for turning humble ingredients into something unforgettable. This soup comes from that same philosophy. In many Italian households, especially in central and southern regions, a version of this soup has been passed down for generations.
No fancy techniques. No complicated ingredients. Just warmth, nourishment, and love in a bowl.
At its heart, italian penicillin soup shares the same comforting spirit found in classics like Homemade chicken noodle soup, but it leans into Italian simplicity and gentle flavors instead of bold seasoning.
Key Ingredients Explained
Broth: The Heart of the Soup
A good-quality chicken or vegetable broth is essential. It should be flavorful but not overly salty. The golden color of the soup in the photo comes directly from rich broth combined with eggs and cheese.
Homemade broth is ideal, but a high-quality store-bought version works beautifully too.
Eggs and Cheese: The Creamy Magic
Eggs are whisked with finely grated cheese and slowly stirred into hot broth. This creates a silky, custard-like texture without using cream.
Choosing the Best Cheese
Parmesan or Pecorino Romano is traditional. They melt smoothly and add a savory depth that defines Italian penicillin soup.
Pasta or Rice Options
Tiny pasta like acini di pepe, pastina, or orzo works best. Rice is also a great option, especially if you want a gluten-free version.
The small size ensures the soup stays soft and spoonable.
Herbs and Seasonings
Fresh parsley, black pepper, and sometimes a hint of nutmeg bring warmth and aroma without overpowering the soup.
Fresh vs Dried Herbs
Fresh herbs give brightness, but dried herbs work in a pinch. Just use less, they’re more concentrated.
Health Benefits of Italian Penicillin Soup
Comfort for Cold and Flu Season
Warm broth helps soothe sore throats, while steam can ease congestion. Eggs provide protein your body needs to recover.
Gentle on the Stomach
This soup is light, smooth, and easy to digest, perfect when appetite is low or digestion feels sensitive.
Protein and Nutrient Boost
Eggs and cheese provide essential amino acids, calcium, and vitamins, making this soup more than just comfort food.
How to Make Italian Penicillin Soup Step by Step
Preparing the Broth
Add olive oil to a medium pot and heat to medium. Add your onion. Cook for 4-5 minutes, stirring occasionally, until slightly browned. Add the broth gently in a pot. Bring it to a light simmer, not a rolling boil. This is crucial for texture.
Cooking the Pasta or Rice
Add the pasta or rice directly to the broth and cook until tender. Stir occasionally to prevent sticking.
Creating the Egg-Cheese Mixture
In a bowl, whisk eggs with finely grated cheese until smooth and pale. This mixture is the soul of the soup.
Bringing It All Together
Lower the heat. Slowly drizzle the egg mixture into the broth while stirring constantly. The soup will turn creamy and golden, just like the photo.
This step-by-step rhythm mirrors the care used in lighter grain-based soups such as One-pot Turkey and Rice Soup or Crockpot Chicken Gnocchi Soup, where timing keeps each element distinct. Italian penicillin soup follows that same philosophy.
Tips for Perfect Texture and Flavor
Avoiding Scrambled Eggs
Never add eggs to boiling soup. Gentle heat and constant stirring are the secrets to silky texture.
Getting the Right Consistency
If the soup thickens too much, add a splash of warm broth or water until it’s perfectly spoonable.
Variations of Italian Penicillin Soup
Chicken Italian Penicillin Soup
Add shredded chicken for extra protein and heartiness.
Vegetarian Version
Use vegetable broth and extra herbs. It’s just as comforting.
Creamier Style
Add an extra egg or more cheese for a richer, thicker soup.
What to Serve with Italian Penicillin Soup
- Crusty bread
- Toasted garlic bread
- Simple green salad
Keep sides simple. Let the soup shine.
Unlike richer bowls such as Creamy Chicken Corn Chowder, italian penicillin soup stays intentionally light. It comforts without richness and satisfies without cream.
Storage, Reheating, and Make-Ahead Tips
Storage matters just as much as serving. Pasta continues to absorb broth, so planning ahead helps protect texture and flavor:
- Store soup in airtight containers
- Refrigerate for up to three days
- Freeze broth separately when possible
- Reheat gently over low heat
- Add extra broth if needed during reheating
- Avoid microwaving on high, it can break the texture
If you prefer soups that lean slightly richer or tomato-forward, options like Creamy Roasted Garlic Tomato Soupoffer a different comfort experience, but italian penicillin soup remains unmatched in its simplicity and ease.
Common Mistakes to Avoid
- Boiling the soup after adding eggs
- Using coarse cheese that won’t melt
- Oversalting before adding cheese
Simple care makes all the difference.
Italian Penicillin Soup
Equipment
- Medium pot
- Mixing Bowl
- Whisk
- Wooden spoon or silicone spatula
- Measuring Cups
Ingredients
- 6 cups chicken broth
- ½ cup small pasta pastina, acini di pepe, or orzo
- 1 yellow onion quartered
- 3 large eggs
- ¾ cup finely grated Parmesan cheese
- 2 tablespoon olive oil
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt adjust to taste
Instructions
- Add olive oil to a medium pot and heat to medium. Add your onion. Cook for 4-5 minutes, stirring occasionally, until slightly browned.
- Pour the chicken broth into a the pot and bring to a gentle simmer over medium heat.
- Add the pasta and cook, stirring occasionally, until tender.
- In a bowl, whisk the eggs until smooth, then mix in the grated Parmesan cheese.
- Reduce the heat to low and slowly drizzle the egg mixture into the soup while stirring continuously. Stir gently until the soup becomes creamy and slightly thickened.
- Add parsley, black pepper, and salt. Remove from heat and let rest for a few minutes before serving.
Notes
- Calories: 260
- Protein: 14g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 1g
FAQs
What is Italian penicillin soup made of?
Italian penicillin soup uses simple, nourishing ingredients that work together gently. The base includes broth, onion, and small pasta like pastina or orzo. Olive oil and Parmesan often finish the soup. These ingredients create a light, comforting bowl without heaviness or excess seasoning.
Why do people call it Italian penicillin soup?
People call it italian penicillin soup because it feels restorative and soothing, especially during cold seasons. While it doesn’t replace medicine, the warm broth, garlic, and chicken provide comfort that many associate with feeling better. The nickname reflects tradition, not medical claims.
Is italian penicillin soup good when you’re sick?
Yes, italian penicillin soup works well when energy feels low. The broth hydrates, the chicken feels nourishing, and the pasta adds gentle substance. The flavors stay mild, which makes the soup easy to enjoy even when appetite feels limited.
Why did my eggs scramble in soup?
Yes, you can use rice or skip grains entirely for a lighter version.
Can I freeze Italian penicillin soup?
Freezing is not recommended because eggs can change texture when thawed.
Italian penicillin soup proves that simple food can be powerful. It’s warm, nourishing, and deeply comforting, perfect for busy days, sick days, or any day you need a little care in a bowl. Once you try it, this soup will earn a permanent place in your kitchen.
